Vegan Tofu and Mushroom Banh Mi with Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese sandwich featuring marinated tofu and sautéed mushrooms, layered with crisp pickled vegetables and fresh herbs on a crusty baguette. This vietnamese-inspired vegan (vegetarian) ready in about 55 minutes pairs sliced shiitake mushrooms, soy sauce, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl and stir until dissolved. Add 3/4 cup julienned daikon radish and 3/4 cup julienned carrot. Let pickles sit at room temperature for 30 minutes, then refrigerate.
  2. Step 2: In a shallow dish, mix 3 tbsp soy sauce and 1 tbsp maple syrup. Add 14 oz sliced firm tofu and marinate for 20 minutes.
  3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated tofu slices and cook 4 minutes per side until golden and slightly crisp. Remove and set aside.
  4. Step 4: In the same skillet, add remaining 1 tbsp vegetable oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 1 cup sliced shiitake mushrooms. Cook for 5 minutes until mushrooms are tender and lightly browned.
  5. Step 5: Slice 4 small baguettes lengthwise but not all the way through. Spread 1 tbsp vegan mayonnaise inside each.
  6. Step 6: Layer each baguette with cooked tofu slices, sautéed mushrooms, pickled daikon and carrot, thin cucumber slices, fresh cilantro leaves, and jalapeño slices.
  7. Step 7: Serve sandwiches immediately with extra pickled vegetables on the side if desired.

Frequently asked questions

How long does Vegan Tofu and Mushroom Banh Mi with Pickled Vegetables take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Tofu and Mushroom Banh Mi with Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced shiitake mushrooms from drying out.

Can I substitute ingredients in Vegan Tofu and Mushroom Banh Mi with Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Tofu and Mushroom Banh Mi with Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegan Tofu and Mushroom Banh Mi with Pickled Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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